Olive Oil Cake

Olive Oil Cake
  • Servings: 8-10
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3/4 cup olive oil (extra virgin if preferred) plus additional for greasing pan
  • 1 large lemon
  • 1 cup cake flour (not self rising)
  • 5 large eggs, separated, reserving 1 white for another use
  • 3/4 cup plus 1 1/2 tablespoons sugar


Put oven rack in the middle position. Preheat oven to 350 degrees.

Grease 9 inch spring form pan with some oil, then line bottom with a round of parchment paper. Oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoon and whisk together with flour.

Juice lemon and reserve 1 1/2 tablespoons lemon juice.

Beat together yolks (5) and 1/2 cup sugar in a large bowl. Using an electric mixer on high speed beat until thick and pale, about 3 minutes.

Reduce speed to medium and add olive oil and lemon juice beating until just combined (mixture may appear separated).

Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (4) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium high speed until foamy.

Add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten. Then fold in remaining whites gently, but thoroughly.

Transfer batter to pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar.

Bake until puffed and golden and a wooden pick tests clean, about 45 minutes.

Cool cake in the pan on a rack for 10 minutes, then run a thin knife around edge of pan and remove side of pan.

Cool cake to room temperature, about 1 1/4 hours.

Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

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